6 x 200 grams sea bass fillets Buy Online Drizzle of olive oil Small bunch of parsley, finely chopped 5 anchovy fillets, roughly chopped 2 tbspns capers, roughly chopped 1 green chilli, chopped Juice of 1 lemon 140 ml olive oil Sea salt Freshly ground black pepper
Roasted Sea Bass with Salsa Verde - Serves 6
Heat the oven to Gas 5, 190°C, 375°F.
Lightly oil two baking trays. Using a sharp knife, make three slashes on one side
of each fish. Place the sea bass on the baking trays.
For the salsa verde, mix together the finely chopped parsley, basil, anchovies, capers,
green chilli, garlic, lemon juice, olive oil and seasoning, mix well. Spoon a teaspoon
of the salsa verde into each of the slashes.
Place the fish in the oven and roast for 10 minutes. Rotate the trays to ensure even
cooking of the fish and roast for a further 5 minutes.
Serve the remaining salsa in small individual bowls alongside the roasted fish.